Back to Recipes

Cacao and Carob Coconut Square

15 Minutes 12 Servings

Blend all ingredients in your food processor until you have a sticky crumb. Line a 9″ square dish with baking paper, then press mixture evenly into dish and place in fridge. Next, make the icing by mixing ingredients into a thick paste. Spread icing evenly over the top, sprinkle with more desiccated coconut and press […]

For the Squares

12 pitted medjool dates
3 cups desiccated coconut
1 tbsp Carob powder
1 tbsp raw cacao powder
1 tbsp unsweetened cocoa powder
2 tbsp water
2 tbsp coconut cream
1 tbsp maple syrup
1 tsp vanilla extract
A pinch of Himalayan salt

For the Icing

1.5 tbsp raw cacao powder
1.5 tbsp cocoa powder
2 tbsp melted coconut oil
1 tbsp maple syrup
2 tbsp desiccated coconut

  1. Blend all ingredients in your food processor until you have a sticky crumb.
  2. Line a 9″ square dish with baking paper, then press mixture evenly into dish and place in fridge.
  3. Next, make the icing by mixing ingredients into a thick paste.
  4. Spread icing evenly over the top, sprinkle with more desiccated coconut and press gently to secure and then replace into fridge to set for at least 1 hr.
  5. Remove from dish, cut into whatever shape you like and store in airtight container for approx 1 week.